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Sweet Potato Casserole

Any Sweet Potato Casserole lovers out there?

Since a fall menu just would not be complete without these yummy jewels, we are sharing one of our favorite plant based dishes that will be on our Thanksgiving table this year! So simple and so deeelicious!


-3 large sweet potatoes (about 3 lbs)

-¼ cup oat or cashew milk (or milk of choice)

-¼ cup vegan butter, melted (we love Myokos, add more for extra creaminess!)

-1 tsp vanilla extract

-1/2 -1 tsp salt to taste

-1-2 tsp cinnamon, adjust to taste

-½-1 tsp nutmeg, adjust to taste


-1 cup pecans, roughly chopped

-1 Tbsp coconut oil 

-1 Tbsp maple syrup

-2 pinches of cinnamon

-1 pinch salt 


-Bring a large pot of water to boil on the stove while you peel the sweet potatoes and then cube into chunks. Cook them for 20-30 minutes, until fork tender.

-Preheat the oven to 375 degrees while you wait. Once potatoes are done drain in a colander and place them in a large bowl. Using a hand masher or electric mixer and mash them until they have reached your desired consistency.

-Add in the milk, vegan butter, vanilla, salt and spices and mix thoroughly.

-Mix together the topping ingredients in a separate bowl and set aside.

-Spread the sweet potato into an even layer in a 9 x 13’ baking dish and crumble the topping mixture over it. Bake for 25-30 minutes or until golden brown. 

Eat as is or serve it up with some vegan whip or ice cream!